I used a ripe cantalope, but you could try watermelon or honeydew for this simple melon-champagne sip. Sparkling wine, Prosecca and Asti Spumonti work better than dry champane, if you prefer a touch of sweetness.
Purried ripe catalope
Pour about half a glass of catalope purée in a champagne flute.
Top with half a glass of bubbly.
Optional garnish- -frozen blueberries.
I substituted frozen cranberries with festive results.
This makes a unique, colorful and tasty brunch drink when serving sweet or savory dishes.
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